really yummy buritos

A few weeks ago I made this recipe with leftovers and we liked them so much that I've made them several times again. They are so filling and taste just as good reheated the next day for lunch.

Ingredients (measurements are approximate):
1 piece boneless skinless chicken, cut in small cubes
2-3 large garlic cloves
3 tbsp. olive oil

*Mince garlic; add to pan with chicken & olive oil- cook over medium heat until chicken is cooked thoroughly. Set aside.

1/4 cup thinly sliced pepper (I used green & red pepper straight from my friend's garden!)
1/2 can black beans, drained and rinsed
1/2 can corn, drained
1/4 cup sliced black olives
1/4 cup sliced tomatoes (I used grape tomatoes from my little- late-blooming- tomato plants)
1 cup of cooked rice
shredded cheese (I've used a variety of types- whatever is left in the freezer is what ends up in the burito)
large tortillas

Layer chicken on the tortilla & sprinkle about 1 tsp. of taco seasoning on top. Add desired toppings- rice, pepper, tomotoes, beans, corn, olives and top that with a generous portion of shredded cheese. Wrap the tortilla tightly and place face down in a casserole dish. Bake at 350 for about 15-20 minutes or until the cheese is hot and bubbly.

Serve with ranch dressing as dipping sauce, guacamole, sour cream or salsa...

YUM YUM YUM!

I usually only make 2 large tortillas and it feeds (and fills) all 3 of us and provides enough for leftovers. To cut cost, leave out the chicken (meat is so pricey right now unless you stock up when it's on sale huh?!)

Enjoy :)